Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 large onion, finely chopped (about 1 cup)
  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) beef broth (low sodium preferred)
  • 1/4 cup (60ml) dry sherry (or dry red wine)
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons (30g) unsalted butter (optional, for extra richness)
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add sliced mushrooms to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are deeply browned and have released their moisture – don't overcrowd the pan; work in batches if necessary. The browning is key for flavour.
  3. Sprinkle flour over the mushrooms and cook, stirring constantly, for 1 minute. This is your roux – it thickens the gravy.
  4. Gradually whisk in beef broth, making sure to scrape up any browned bits from the bottom of the pan (that's where the flavour lives!). Stir in sherry, Worcestershire sauce, and thyme.
  5. Bring the gravy to a simmer, then reduce heat to low and cook, uncovered, for 20-25 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.
  6. Stir in butter (if using) for extra richness. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley (if using). Serve hot.